Cheesecake With Chocolate Sauce Recipe

Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.

Form the Crust

Press the crumb mixture into the bottom of a 9-inch springform pan, using your fingers or the bottom of a measuring cup to pack it tightly. Bake in the preheated oven for 8-10 minutes, then remove and let it cool.

Prepare the Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add in the sugar and vanilla extract, and continue to beat until fully combined.

Add Sour Cream and Eggs

Add the sour cream and mix until incorporated. Then, add the eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.

Bake the Cheesecake

Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Chill the Cheesecake

Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature. Then cover and refrigerate for at least 4 hours or overnight.

Make the Chocolate Sauce

In a small saucepan over low heat, combine the chocolate chips, heavy cream, and butter. Stir continuously until the chocolate is melted and the mixture is smooth.

Cool the Sauce

Remove from heat and let the chocolate sauce cool slightly before serving it over the cheesecake.